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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Small Point Bed and Breakfast in Phippsburg Maine. Great for use over pancakes, waffles or French toast, or if you thicken it to the consistency of a conserve, you can use it as a filling for muffins and coffeecakes. Another way it is used is over ice cream, pound cakes, biscuits, and cheesecakes. You can also substitute the gelatin for the cornstarch and make it into a tartlet filling. No matter what you use it on or in, IT'S GOOD!!! Ingredients:
1 cup brown sugar, packed |
1 cup sugar |
1 cup water (less if using frozen berries) |
2 -3 cups blueberries, fresh or 2 -3 cups blueberries, frozen dry pack |
1/2 lemon, juice of |
1/2-1 teaspoon nutmeg |
1/2-1 teaspoon clove |
1 -2 teaspoon cinnamon |
Directions:
1. In a lg. saucepan, stir together brown sugar, sugar, water, blueberries, lemon juice, nutmeg, cloves and cinnamon.
2. Simmer mixture on low heat for approximately 30 minutes, stirring frequently. Do NOT allow to cook unattended.
3. Mix a small amount of water with enough cornstarch to thicken to desired consistency, and whisk into sauce. Continue cooking sauce, stirring constantly, until sauce thickens. Serve warm.
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